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Menu

A compressed and whimsical à la carte menu where pace, feeling and creativity are allowed to rule.

Book a table Call 08-80 42 40

Snacks

01–04

01

Oysters

horseradish cream, dill, cucumber

125:-

02

Vendace roe

potato croquette, västerbotten cheese, pickled elderflower

135:-

03

Milk bread

whipped honey butter, espelette

95:-

04

Caviar Huso Gold Imperial 30g

with crème cru, pickled shallots and warm nori brioche

595:-

Black and white close-up of a wine glass with a little wine in it, blurred flowers and lights behind

Starters

05–09

05

Matjes herring

with deep-fried Jansson, västerbotten cheese, hazelnuts, browned butter and dill

195:-

06

Beef or salt-baked beetroot tartare

with pickled green tomato and tabasco, cream cheese mayo, ramson capers and grilled waffle

245:-

07

Crudo of citrus-cured hamachi and tomato

with grilled bell pepper, sour cream, ice-cold tom yam, red chili and kumquats

235:-

08

Torched lobster

with creamed corn and roasted peanuts, lobster hollandaise, tarragon and gochugaru

315:-

09

Grilled cheese on toasted croissant

with creamed white onion, cheddar and pancetta, chicken velouté, winter truffle and kampot pepper

285:-

Mains

10–14

10

Confit duck leg

with hot swede cream, charred salad, thai basil, sesame, star anise jus and chili oil

325:-

11

Glazed pork belly

with pimento, roasted marcona almonds, sunchoke with chorizo foam and crispy pork rind

345:-

12

Baked Arctic char

with cauliflower and crispy rice, white wine sauce, crab butter and red curry

385:-

13

Pepper-crusted beef tenderloin “black and white”

with caramelized cabbage and mushrooms, madeira jus, chicken cream, grilled miso and savory

415:-

14

Potato dumpling filled with black trumpet

charred leek, buttered spinach, apple, ginger and thyme velouté

295:-

Black and white picture at floor level along Animo's dining room: a lit step, bar stools at the counter and hanging lamps further away

Desserts

15–18

15

Herb sorbet

with yoghurt espuma, green apple, caramelized ginger and crispy rice

145:-

16

Black currants

with Swedish punch ice cream and lemon curd, toasted almond paste and green cardamom

165:-

17

Espresso brûlée

with pickled cherries, mascarpone parfait, roasted hazelnut, cocoa and olive oil

165:-

18

Three selected cheeses from Arla Unika

with pear, buckwheat honey and warm brioche

195:-

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